By

Wendy Stoltz

/ Last Modified On April 26, 2024

If you want a warm, satisfying dinner that’s ready in about 30 minutes, this Smoked Paprika Corn Chowder is a perfect pick. It combines the creamy familiarity of classic corn chowder with a gentle smoky heat from smoked paprika. The recipe is vegan and naturally adaptable for gluten-free diets, making it a cozy, family-friendly option for chilly evenings or quick weeknight meals.

ABOUT GINA FONTANA FROM HEALTHY LITTLE VITTLES

I’m Gina Fontana, the creator behind Healthy Little Vittles, a blog focused on vegan and often gluten-free recipes. I love sharing comforting, easy-to-make meals that suit busy households. This Smoked Paprika Corn Chowder is one of those recipes — simple to prepare, delicious, and versatile enough to become a weeknight favorite.

The inspiration came from my kiddo’s love of corn and a desire for a soup that offers both convenience and comfort. It’s fast enough for a weeknight yet hearty enough to satisfy the whole family. Leftovers keep well in the fridge, so this chowder also works as an effortless lunch the next day.

One-pot dinner recipes are especially helpful during colder months. This chowder can simmer gently while you finish other tasks, and it cleans up quickly. Whether you prefer a lighter version or something richer, the recipe is forgiving and easy to adapt.

INGREDIENTS NEEDED FOR THIS SMOKED PAPRIKA CORN CHOWDER

Below are the ingredients you’ll need. Quantities and details are given in the recipe card further down.

• Canned or frozen corn
• Celery, carrots, onion, garlic, and potatoes
• Vegetable broth
• Plant-based milk (such as oat or almond)
• Smoked paprika for that signature smoky flavor
• Nutritional yeast for savory, cheesy notes
• Vegan cheddar cheese (optional, for creaminess)
• Salt and pepper to taste
• Olive oil and fresh parsley for garnish

HOW TO MAKE THIS SMOKED PAPRIKA CORN CHOWDER RECIPE

Start by sautéing the chopped onions, carrots, celery, and garlic in a large pot with olive oil until they soften and become fragrant. This builds the base flavor for the chowder and only takes a few minutes.

Next, add the corn, diced potatoes, vegetable broth, plant milk, salt, and pepper. Stir in the smoked paprika and nutritional yeast, then bring the mixture to a simmer. Let it cook until the potatoes are tender, about 20 minutes. If you prefer a thicker chowder, you can stir in a small amount of tapioca, cornstarch, or arrowroot powder dissolved in cold water.

A few minutes before serving, stir in the vegan cheddar cheese until melted and fully incorporated. Finish with a sprinkle of fresh parsley for color and brightness. The chowder is ready to serve hot with crusty gluten-free bread, crackers, or a simple green salad.

Yield: 4 servings

Smoked Paprika Corn Chowder (Vegan and Gluten-Free)

This easy chowder delivers comforting, smoky flavor in about 30 minutes. It’s ideal for weeknights, meal prep, and anyone following a vegan or gluten-free diet.

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Ingredients

• 3 cans (or 3 cups) frozen or canned corn
• 3 stalks celery, chopped
• 3 carrots, sliced (about 1 cup)
• 1 russet potato, peeled and diced
• 1/2 onion, diced (about 1 cup)
• 1 tablespoon minced garlic
• 16 oz (2 cups) vegetable broth
• 3 cups plant milk
• 2 teaspoons smoked paprika
• 1/2 cup nutritional yeast
• 1 cup vegan cheddar cheese, plus extra for garnish
• 2 teaspoons salt
• 1 teaspoon black pepper
• Olive oil for sautéing
• Fresh parsley, for garnish

Instructions

1. Heat a large pot over medium-high and add olive oil. Sauté the onion, carrots, celery, and garlic, stirring occasionally until softened, about 5–10 minutes.
2. Add the corn, diced potatoes, vegetable broth, plant milk, salt, and pepper. Stir to combine.
3. Mix in the nutritional yeast and smoked paprika. Bring the mixture to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
4. Stir in the vegan cheddar cheese a few minutes before serving so it melts into the chowder.
5. Garnish with chopped parsley. Refrigerate leftovers in an airtight container for up to 3–4 days.

Notes

• To thicken: Mix a small amount of tapioca, cornstarch, or arrowroot with cold water and stir into the simmering chowder until it reaches your desired consistency.
• Variations: Add cooked white beans for extra protein, or roast some fresh corn for a deeper roasted flavor. Adjust smoked paprika to taste for milder or bolder smokiness.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 851Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 74mgSodium: 3186mgCarbohydrates: 94gFiber: 11gSugar: 36gProtein: 52g

This nutrition information reflects the specific ingredients and brands used and may vary. Check your own ingredient labels if you need precise nutrition data.